The influence of cheese manufacture parameters on cheese microstructure, microbial localisation and their interactions during ripening: Areview

Trends in Food Science and Technology

Volumn 41, Issue 2, 2015, Pages 135-148

  Hickey, C D ^a,b   Auty, M A E ^a   Wilkinson, M G ^b   Sheehan, J J ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; MANUFACTURE; MICROSTRUCTURE; OILS AND FATS; PROTEINS;

CHEESE STRUCTURE; FLOW CELL CYTOMETRY; HIGH PRESSURE PROCESS; MANUFACTURE PARAMETERS; MANUFACTURE PROCESS; MEMBRANE MATERIAL; MICROBIAL ACTIVITIES; MILK FAT GLOBULES;

DAIRIES;

BACTERIA (MICROORGANISMS);

EID: 84920947656     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2014.10.006     Document Type: Review

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